Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp and Sugar 1 tbsp. Microwave on 600W for 40 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 00:39
2. To the warmed bowl, add Miso 1 tbsp, Ground sesame seeds 2 tsp, Mayonnaise 2 tsp, and Japanese mustard paste 1 tsp. Mix well to create the miso sauce.
   🕒 00:51
3. Make a cut along the side of the tendon in the center of Chicken breast 4 pieces (200g-250g).
   🕒 01:05
4. Hold down the tendon, place the back of a knife along the tendon, and slide to remove it. (Key Tip!) Using the back of the knife makes it easy to remove the tendon.
   🕒 01:16
5. In a pot, add 1 liter of boiling water, Cooking Sake (Rice Wine) 1 tbsp, and Salt 1/4 tsp. Bring to a boil again.
   🕒 01:31
6. Add the chicken breast to the boiling water, turn off the heat, and let it sit for 8 minutes. (Key Tip!) Cooking with residual heat ensures a moist and tender result.
   🕒 01:41
7. After 8 minutes, transfer the chicken breast to ice water to cool down.
   🕒 01:51
8. Pat the cooled chicken breast dry with paper towels.
   🕒 02:02
9. Shred the chicken breast into bite-sized pieces. (Key Tip!) Using a fork makes shredding easy.
   🕒 02:11
10. Thinly slice Cucumber 1 and arrange it on a plate.
    🕒 02:32
11. Place the shredded chicken breast on top of the sliced cucumber.
    🕒 02:45
12. Drizzle the prepared miso sauce over the top.
    🕒 02:54
13. Garnish with Green onions and Ichimi chili pepper, if desired.
    🕒 03:04